Roast Chicken - cooking recipe

Ingredients

2 tablespoons dried rosemary (see note in description)
2 garlic cloves, chopped
1/2 teaspoon peppercorn (the orignial recipe said to use black but I used white peppercorns)
3/4 teaspoon sea salt or 3/4 teaspoon kosher salt
4 teaspoons olive oil
1 (3 1/2-5 lb) whole chickens

Preparation

In a mortar combine first 3 ingredients (note description that original recipe used fresh rosemary and juniper berries in addition to the garlic and peppercorns) and crush with pestle until paste forms. Mix in oil.
Rinse chicken and pat dry.
On a working surface, place chicken and rub 1 teaspoon or so over bone side of chicken.
Turn chicken over and open chicken using poultry shears cutting through breast bones.
Place chicken skin side up on working surface, loosening skin from breast and thigh meat so you can put some of the rosemary/garlic paste over the meat but under the skin. Rub any remaining of the rosemary/garlic mixture over the outside of the chicken (under the wings and over all).
Preheat oven to 400 degrees F.
Place some rosemary sprigs (I used dried) on the bottom of a 13x9x2 baking pan.
Place chicken skin side up on top of the rosemary in the pan. (***if desired the chicken can be prepared ahead up to this point, covered with plastic wrap and refrigerated for 8 hours - let stand at room temperature for 1 hour before proceeding.).
Roast chicken uncovered for 1 - 1 1/2 hours ( I used a small chicken, so mine was ready in about 1 hour) or until meat thermomenter registers 170 degrees F.
Let chicken stand for about 5-10 minutes before places on a platter and cutting into pieces.